How to Make Yummy Two-Tomato, Herb, and Asiago Spaghetti Squash

Two-Tomato, Herb, and Asiago Spaghetti Squash. Two-Tomato, Herb, and Asiago Spaghetti Squash. When cool enough to handle, use a fork to shred and separate squash into strands. This chicken alfredo spaghetti squash recipe is quick and easy to make.

Two-Tomato, Herb, and Asiago Spaghetti Squash. ThePrep: Easy Fall Dinners to Get Back on Track. Salt and freshly ground black pepper. You can have Two-Tomato, Herb, and Asiago Spaghetti Squash using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Two-Tomato, Herb, and Asiago Spaghetti Squash

1. You need 1 large of spaghetti squash.
2. Prepare 2/3 cup of chicken or vegetable stock or broth.
3. It's 1/4 cup of dried tomatoes (not oil-packed).
4. You need 3 clove of garlic, minced.
5. It's 1 tbsp of italian seasoning.
6. You need 1 can of petite diced tomatoes (I used the seasoned ones).
7. You need 1/2 cup of finely shredded Asiago (or Parmesan) cheese.
8. It's 1/2 cup of snipped fresh parsley (topping).
9. You need 1/3 cup of snipped fresh basil (topping).
10. Prepare 1 tbsp of olive oil.
11. You need 1/2 tsp of salt.
12. You need of additional Asiago or Parmesan cheese (optional).
13. You need 1 packages of cooked chicken or pork sausage (or your favorite).

Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin. Best when using fresh garden vegetables and herbs. Spaghetti squash is getting to be known as a great substitute for pasta for tasty Italian-based recipes that are both meatless and low in carbohydrates―a five-star healthy rating. In this recipe, spaghetti squash is steamed with basil, tomatoes and Parmesan cheese for a deep Italian vibe.

Two-Tomato, Herb, and Asiago Spaghetti Squash instructions

1. In a 5- to 6-quart slow cooker combine broth, dried tomatoes, garlic, and oregano. Using a large sharp knife, carefully cut squash in half lengthwise; remove and discard seeds. Arrange squash halves in cooker, cutting to fit if necessary. Cover and cook on low-heat setting for 8 to 10 hours or until squash is very tender. ***Alternatively - if you are in a hurry (like I always am) you can cook the squash in the oven at 350°F for about 35-40 minutes in a 13x9 baking dish with a small amount of water in the bottom of the pan to keep it from drying out..
2. If you are adding the sausage to this dish and cooking the squash in the oven, now is when you would slice the sausage into bite-sized pieces and brown in a skillet. Carefully remove squash from cooker or oven. When cool enough to handle, use a fork to shred and separate squash into strands..
3. If using low-heat setting, turn cooker to high-heat setting. Stir squash strands and fresh tomatoes (and sausage if using) into broth mixture in cooker. Cover and cook for 15 to 20 minutes more or just until heated through..
4. Before serving, stir in 1/2 cup shredded Asiago cheese, parsley, basil, oil, and salt. If desired, garnish with shaved Asiago cheese..

Spaghetti squash is a great low-calorie alternative to pasta! Tomato Mushroom Spaghetti Squash is a delicious vegetarian recipe that's perfect for summer. Spaghetti squash is something we eat a lot of when it's in season. Before we get to the recipe, though, let me try to answer your questions Whether you're already a spaghetti squash lover or you're feeling fearful, I've got a great recipe for Pulse two to three times, being careful to not over-blend and puree too much - some chunks in the. Spaghetti squash transforms into pasta-like strands when cooked, making it a great substitute for almost any pasta dish.